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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Borrin,Thais Ribeiro (2) Pinho,Samantha Cristina de (2) Brito,Thais Carvalho (1) Cardoso,Lisandro Pavie (1) Gomes,Graziela Veiga de Lara (1) Pinheiro,Ana Cristina (1) Ruy,Pâmela (1) Silva,Janaina Costa da (1) Souto,Eliana (1) Vicente,António Augusto (1) Mais... Palavra-chave Dynamic in vitro simulated digestion (1) Lipid microparticles (1) Medium-chain triglycerides (1) Microencapsulation (1) Palm kernel oil (1) Solid lipid microparticles (1) Β-carotene (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characterization and shelf life of β-carotene loaded solid lipid microparticles produced with stearic acid and sunflower oil BABT Gomes,Graziela Veiga de Lara; Borrin,Thais Ribeiro; Cardoso,Lisandro Pavie; Souto,Eliana; Pinho,Samantha Cristina de. Solid lipid microparticles were tested as microencapsulation systems for protecting β-carotene from degradation. Blends of long-chain (C18) solid lipids (70% stearic acid) and sunflower oil (30%) were used to produce lipid microparticles encapsulating the carotenoid. Polysorbate 80 (4%) was employed to stabilize the stearic acid microparticles. The concentration of β-carotene was monitored using spectrophotometry, the particle size distribution was measured by laser diffraction, the crystal structure was determined by wide angle X-ray diffraction (WAXD), and the thermal behaviour was characterized by differential scanning calorimetry (DSC) over a period of seven months. All of the systems had an average particle size smaller than 5 µm. To avoid β-carotene... Tipo: Info:eu-repo/semantics/article Palavras-chave: Solid lipid microparticles; Β-carotene; Microencapsulation. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400017 Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin Ciênc. Tecnol. Aliment. Silva,Janaina Costa da; Borrin,Thais Ribeiro; Ruy,Pâmela; Brito,Thais Carvalho; Pinheiro,Ana Cristina; Vicente,António Augusto; Pinho,Samantha Cristina de. Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid microparticles; Palm kernel oil; Dynamic in vitro simulated digestion; Medium-chain triglycerides. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300014 Registros recuperados: 2 Primeira ... 1 ... Última

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